Manger, Food and Nutrition Services, Berger Hospital

Manager, Food and Nutrition Services, Berger Hospital

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Assists the Nutrition Services Director in managing the operations of the Nutrition Services Department. Supervises nutrition departmental operations and production through coordination of administrative matters, fiscal, and performance accountability. Supervises the scope and all of Nutrition Services in relation to hospital services and community need and in accordance with all regulatory requirements. In conjunction with the Director, is involved in the hiring of new employees, administering corrective action and conducting employee evaluations within Nutrition Services.

In collaboration with the Director, develops and communicates short and long term objectives and goals. Assists the Director and directs the nutrition team in establishing, implementing, and maintaining a measurable focus on quality and service enhancement, cost reduction and customer and associate satisfaction.

• Maintains a safe and therapeutic patient care environment.
• Demonstrates competence in providing care and services to patients based on the patients age specific and/or functional needs.
• All employees shall abide by the Health Insurance Portability & Accountability Act (HIPAA) regulations, which help protect the privacy, security, and confidentiality of patient health information.
• Responsible for ensuring that personal performance reflects the Mission, Vision and Service Excellence Standards of Ohio Health.
• Supervises the daily operations and production requirements of the Nutrition Services department. Plans and administers directly and through the management team, the effective delivery of quality service of all nutrition services for all shifts.
• Responsible for the development and achievement of the fiscal year plan for all areas of responsibility in order to achieve the established goals and objectives.
• Implements and administers new or revised services as required/appropriate. Accountable for fiscal performance of the Nutrition Services Department.
• Responsible for effectively leading the performance of associates for areas of responsibility. Ensures all associates are accountable and responsible for the accomplishment of the departments goals and objectives, have competency linked to these goals/objectives and receive at a minimum an annual performance evaluation.
• Human resources responsibilities include: interviewing, hiring, performance reviews for direct reports with input from the leadership team and is responsible corrective action. Oversees the training and development of, schedules, assigns work to staff. Ensures continued compliance with established policies. Knows and practices within the Bargaining unit agreement as applicable.
• Plans and conducts routine staff meetings and education of all core staff.
• Develop department-wide goals and objectives with the department leadership team.
• Administers approved policies and procedures effectively.
• Develops policies and procedures for assigned departments/functions. Evaluates staff recommendations concerning department practices and approves implementation as appropriate.
• Ensures that services and programs by the department achieve established quality standards and works with associates to identify new opportunities for continuous improvement.
• Maintains a cooperative customer focused working relationship with all hospital departments and outside facilities in order to improve coordination of services provided.
• Responsible for monitoring relevant productivity measures and make adjustments and recommendations as appropriate.
• Responsible for ensuring the establishment, implementation, communication, monitoring, and resolution of employee safety issues and concerns. Example the HACCP System for Nutrition Services.
• Prepares a variety of reports, analyses and summaries as requested by hospital leadership or others. May present report findings appropriately to staff and others.
• Ensures that all equipment in the department functions properly and safely. Ensures that the physical plant and environmental conditions for the department is appropriate for the operation and provides a safe environment in which associates are protected and comfortable.
• Ensures that the selected services meets/exceeds customer expectations and meets/exceeds patient requirements.
• Ensures that review procedures used to monitor services are adequate to determine accuracy, safety, and customer satisfaction of each service.
• Ensures that staff are performing each operation according to standards. Ensures that Quality Control and Performance Improvement programs are…